Description
A moist and tender gluten-free pound cake that’s perfect for any occasion. Made with a gluten-free flour blend and optional sour cream or cream cheese for extra richness, this pound cake delivers classic buttery flavor and a perfect crumb without the gluten.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups (180g) gluten-free all-purpose flour blend (make sure it contains xanthan gum or add 1 tsp)
- 1 tsp gluten-free baking powder
- ¼ tsp salt
Wet Ingredients
- 1 ½ cups (300g) granulated sugar
- 1 cup (226g) unsalted butter, softened
- 4 large eggs, at room temperature
- 1 tsp vanilla extract
- ¼ cup (60ml) milk (or dairy-free milk like almond or oat milk)
- Optional: ½ cup (120g) sour cream or cream cheese (can be swapped with plain yogurt)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch loaf pan or bundt pan using gluten-free flour, or line it with parchment paper to ensure easy removal of the cake.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This usually takes about 4 to 5 minutes using an electric mixer or a hand whisk.
- Add Eggs: Add the eggs one at a time to the butter-sugar mixture, mixing well after each addition. Ensure eggs are at room temperature to create a smoother batter.
- Add Vanilla: Stir in the vanilla extract to the wet mixture for additional flavor.
- Sift Dry Ingredients: In a separate bowl, sift together the gluten-free flour blend, gluten-free baking powder, and salt to remove lumps and evenly combine the ingredients.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin with a portion of the flour mixture, then add some milk, and repeat until all ingredients are incorporated. Mix gently to avoid overworking the batter, which can make the cake dense.
- Add Optional Moisture Enhancer: Stir in the optional sour cream or cream cheese thoroughly for extra moisture and richness, if using.
- Pour Batter and Smooth: Pour the batter into the prepared pan and use a spatula to smooth out the top evenly.
- Bake: Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. Baking times may vary by oven, so monitor closely toward the end.
- Cool: Allow the cake to cool in the pan for about 10 minutes before turning it out onto a wire rack to cool completely.
- Serve: Serve the pound cake as is or topped with fresh fruit, whipped cream, or a dusting of powdered sugar for an elegant finish.
Notes
- Make sure your gluten-free flour blend contains xanthan gum for proper texture, or add 1 tsp if it does not.
- Using room temperature eggs helps the batter mix better and enhances the cake’s texture.
- If opting for dairy-free, substitute milk with almond, oat, or another plant-based milk.
- The optional sour cream or cream cheese adds moisture, but the cake will still be delicious without it.
- Check the cake with a toothpick starting at 50 minutes to avoid overbaking.
- This pound cake pairs wonderfully with berries, citrus glazes, or a scoop of ice cream.
